Why You Should Activate Nuts And Seeds - And How To Do It

Why You Should Activate Nuts And Seeds – And How To Do It

Nuts and seeds are full of nutrients, healthy fats and fiber, and if they are not already part of your diet, be sure to consider adding them. They are light and delicious snacks, and they can provide essential nutrients that lack in meals and drinks.

Get The Most Of Nuts

If you eat roasted nuts, I encourage you to think about switching to raw, dried nuts. Unfortunately, during the process of frying, natural oils in nuts are often choked and this can lead to various health problems. Many companies use low-cost nuts for roasting nuts.

To preserve the integrity of nuts without sacrificing this delicious taste, you should buy them raw and bake yourself, making sure you eat them as soon as possible (but wait for it to cool).

Why Activating Nuts And Seeds?

To take full advantage of everything nuts can offer, first soak them for several hours or overnight – this is a process known as activation. Nuts and seeds contain phytic acid – which is the phosphorous layer in plants and binds to minerals such as calcium, iron, zinc, magnesium and manganese in the digestive tract which makes them unavailable – writes Collective evolution.

If we regularly consume too much food with phytic acid, we risk developing a lack of minerals and potential osteoporosis. If you eat a few nuts here and there, it probably will not have any effect, but if you are someone who grabs a little more, consider activating nuts.

Some animals have phytase in the body, an enzyme that breaks down the phytic acid, but unfortunately people do not. Fortunately, we have the tools available to us to create this enzyme so that we can effectively get all the nutrients and minerals that these nuts and seeds can offer. Soaking, germinating and / or fermenting nuts and seeds helps neutralize the phytic acid.

Nuts And Seeds Also Contain Inhibitors Of The Enzyme

Enzyme inhibitors appear naturally, preventing premature germination of walnuts and seeds. In the wild, nuts and seeds can lie down for a long time while waiting for the ideal germination conditions – heat and humidity. Inhibitors clog and substantially deactivate the activity of the enzyme, which is why nuts can be difficult to digest.

Soaking and activating nuts and seeds reduces phytic acid and enables the enzyme by removing their inhibitors, making the enzymes available to us. Soaking announces fruits that it is time for germination so these elements can turn off and begin the process.

How To Activate Nuts

If you eat a lot of nuts, you can save time by activating nuts and seeds in large groups, although of course you can do every day if you want.

Put 2 cups of favorite nuts or seeds in a large bowl (except hemp seeds and chia, which are good in themselves and do not need to be activated).

Then, pour them with filtered water and add 2 teaspoons of salt. Make sure they are fully soaked, 5 cm water should be over them.

Most nuts and seeds should be immersed between 7-12 hours, except cashews, which should be immersed between 3-5 hours and almonds, between 12-14 hours.

After soaking, sip excess water and rinse them.

If you have a dehydrator, put the fruits in it, if not, put them in the oven and slowly dry it to 150 degrees F or 65 degrees C. The drying time will vary.

When completely dry, store the nuts and seeds in a hermetically sealed bowl and hold it in the refrigerator. If you do not plan to eat that day, make sure they are completely dry, otherwise will quickly dry rot.

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